DW-I mainly enhances fruity and floral esters and to a lesser extent, volatile thiols (passion fruit, grapefruit, gooseberry and guava aromas) in white wines.
Can be used for white wines and other fruit wines.
For fermentations smaller than 100L
1 gram per 1L
For fermentations larger than 100L
25 grams per 100L
Min temperature: 13 °C
Max temperature: 16 °C
Cold tolerance: 12 °C
Alcohol tolerance: 15,5 % v/v
Osmo- tolerance: 25 brix
Fermentation kinetics/rate: Fast fermentation - temperature control is advised
Nutrient demand: Medium
Volatile acidity production: Generally lower than 0,5 g/L